Festive delights for HMS Westminster | Royal Navy

The Ship, which has been away over the Christmas period, had been hoarding away in her freezers 80kg of Turkey along with 20kg of Beef and Gammon, 120kg of potatoes, 30kg broccoli, 30kg carrots, 150 yorkshire puddings, 300 pigs in blankets, 20kg brussel sprouts and to top it off, 15 Christmas cakes. The Christmas decorations were set up, and a fever of activity was ever present in the galley, as Chefs and Officers worked against the clock to prepare the mammoth feast for the 200 souls on board HMS Westminster. For Captain Hugh Beard, the Commanding Officer of HMS Westminster, and the Executive Officer Lieutenant Commander Toby Waite, it was a chance to continue an old age tradition at sea to carve the Christmas turkey. With Sailors packing the dining halls, a feast was on display for them to devour. During the meal, the Officers of HMS Westminster carried out another tradi...